Instant Pot Tomato Soup is the quickest way to make a homemade, comforting tomato soup that tastes like it simmered all day. This adaptable recipe can be kept classic, made extra creamy, turned up spicy, or modified with added vegetables to suit your preferences.
table of contents
about this instant pot tomato soup
Is there anything cozier than a smooth, warm bowl of tomato soup? It’s perfect alongside a grilled cheese and brings back those comforting childhood flavors. This Instant Pot version delivers deep, developed tomato flavor in a fraction of the time it would take on the stove.
The base recipe here is simple and reliable, and it serves as a great starting point for variations—creamier, spicier, or bulked up with extra vegetables. Use this as your go-to tomato soup and adapt it as you like.
ingredients
Extra virgin olive oil: Use EVOO for flavor, or substitute canola if you prefer.
Onion: One medium sweet yellow onion works well; a white onion is fine too.
Garlic: Fresh minced garlic is best, though jarred minced garlic will save time.
Broth: Low-sodium vegetable or chicken broth—chicken adds a little more depth.
Carrots: Fresh carrots, roughly chopped; they’ll be blended, so fine chopping isn’t necessary.
Tomatoes: Canned San Marzano tomatoes are recommended; crushed, diced, or whole peeled all work.
Sugar: A small amount of granulated sugar balances the acidity.
Tomato paste: Adds concentrated tomato flavor; a tube is handy to avoid waste.
Fresh herbs: Basil and oregano are used here—fresh gives the best flavor, but dried can be substituted at half the amount.
Paprika: Smoked paprika adds a nice smoky note.
Salt and pepper: Kosher salt and freshly cracked black pepper to taste.
this recipe’s must haves
Prep requires a chef’s knife and cutting board. For cooking you’ll need an Instant Pot or other electric pressure cooker. An immersion blender makes finishing the soup quick and easy; a blender or food processor will also work for pureeing in batches.
instant pot favorites
here’s how to make instant pot tomato soup
sauté
Set the Instant Pot to the Sauté function. Add oil and when it’s hot, sauté the diced onion for 3–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
deglaze
Add 1 cup of broth and scrape the bottom of the insert with a wooden spoon to remove browned bits. This prevents a burn warning during pressure cooking.
pressure cook
Stir in the carrots, tomatoes with their juices, sugar, tomato paste, fresh herbs, smoked paprika, and salt and pepper. Seal the lid and cook on High pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
puree
Use an immersion blender to process the soup until smooth. Alternatively, puree in batches in a blender or food processor. Taste and adjust seasoning. If the soup is too thick, add more broth a half cup at a time until you reach the desired consistency.
tips for success
Use fresh herbs when possible. Fresh basil and oregano brighten the soup; if using dried, use about half the amount.
Account for pressurizing time. The Instant Pot takes additional minutes to come to pressure—typically 5–10 minutes depending on your model—so factor that into total cook time.
my soup is too thick, can I make it thinner?
If the soup is too thick, stir in extra broth a 1/2 cup at a time until it reaches the consistency you prefer. Avoid adding more than 1 1/2 cups total, as too much liquid will dilute the flavor—taste and re-season as you thin.
how can I make this soup spicy?
Add cayenne pepper in small increments (1/4 tsp at a time) until it reaches your desired heat. You can also stir in a bit of your favorite hot sauce—add slowly and taste as you go.
can I freeze this tomato soup?
Yes. To freeze, cool the soup fully and place in freezer-safe containers. Do not add cream before freezing—dairy can separate. The soup will keep for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
the ultimate guide to variations
Make it creamy: Stir in 1/4–1/2 cup heavy cream after blending. For a dairy-free version use coconut milk or coconut cream.
Make it spicy: Add 1/4–1/2 tsp cayenne or a splash of hot sauce to taste.
Add curry: Stir in 1–2 tsp red curry paste with the tomato paste for a warming curry-tomato flavor.
Bell pepper: Sauté a chopped red bell pepper with the onion for added sweetness and color.
Spinach: Stir in 3–4 oz fresh spinach after blending; it will wilt quickly in the hot soup.
Toppings: Finish with croutons, oyster crackers, grated parmesan, crispy chickpeas, or a drizzle of pesto.
what to serve with instant pot tomato soup recipe
Grilled cheese is a classic pairing. Try your favorite version—simple cheddar, pesto and mozzarella, or a seeded cornbread grilled cheese. Crusty bread, a green salad, or a simple side of roasted vegetables also pair nicely. For a sweet finish, a batch of cookies or a light dessert completes the meal.
how to store and reheat
Store: Refrigerate cooled soup in airtight containers for up to 5 days.
Reheat: Warm gently on the stove over medium-low heat or in the microwave, stirring occasionally.
Freeze: Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you try this Instant Pot tomato soup, leave a rating or comment—feedback helps improve the recipe. Enjoy and share photos if you like; it’s always a pleasure to see recipes made at home.
Instant Pot Tomato Soup
equipment
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Chef’s knife
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Cutting board
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Wooden spoon
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Instant Pot
ingredients
- 1 Tbsp extra virgin olive oil
- 1 sweet yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable or chicken broth
- 3 large carrots, peeled and chopped
- 28 oz canned San Marzano tomatoes (with juices)
- 1 1/2 tsp granulated sugar
- 1 Tbsp tomato paste
- 1/4 cup chopped fresh basil
- 2 tsp chopped fresh oregano
- 1/2 tsp smoked paprika
- Kosher salt and freshly cracked pepper
instructions
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1. Turn Instant Pot to Sauté and add oil. When hot, add onion and cook 3–5 minutes until softened. Add garlic and cook 30 seconds more.
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2. Deglaze with 1 cup broth, scraping the bottom to remove browned bits.
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3. Stir in carrots, tomatoes with juices, sugar, tomato paste, herbs, smoked paprika, and salt and pepper.
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4. Pressure cook on High for 15 minutes. Let naturally release for 10 minutes, then release remaining pressure.
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5. Blend with an immersion blender until smooth, or puree in batches in a blender. Taste and adjust seasoning. Thin with broth if desired.
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6. Serve with crusty bread, grilled cheese, or a side salad.
notes
**To thin the soup, add broth 1/2 cup at a time up to 1 1/2 cups, tasting and adjusting seasoning as you go.